This is round 2 for finding something tasty and useful to do with chard stems this month. As I mentioned in my last post, winter doesn’t last long around here and with an 80 degree day yesterday I felt the need to come up with something more “summery” to use with the chard stems.
The following recipe is so easy it borders on obscene. More shocking is how good these crunchy veggies can be in a stand-alone dish. It hails from a Barefoot Contessa recipe but she only uses the celery. The recipes downfall, however is you probably don’t keep most the items on hand. I didn’t have many of the items in my pantry. Once you do invest in the items I suspect you’ll make this a dozen times and impress your guests everytime.
For those with a seafood allergy, I don’t know of a good replacement for anchovy paste. So unless you are actually allergic to it don’t leave it out. Chances are you won’t know it’s in there anymore than you do in a real cesear dressing. It really seems to be an essential part of the dish. Anchovy paste can be found in a small tube at a larger supermarket. You can keep it in the fridge for months.
This would be a great dish on the side of barbecued wings in lieu of boring old celery sticks and ranch.
Chard Stem, Celery and Parmesan Salad
1/3 C. olive oil
3 lemons, juiced and zested
1 tsp. celery seed
1/2 tsp. celery salt
1/2 tsp. anchovy paste
8 stalks chard stems
8 celery stalks
4 oz shaved parmesean
2/3 c. toasted walnuts
In a small bowl combine the first 5 ingredients. Thinly slice chard stems and celery. Toss in dressing and refridgerate for at least 1 hour but no more than 4.
To serve, top with shaved parmsean and toasted walnuts.